4 Reviews

Quick, easy, and delicious. This is a standard for an bread with our week night dinners.

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Londonsbk December 30, 2009

I have made these MANY times and they are delicious and the perfect compliment to any Italian meal, or probably just about any meal. The original recipe (from Giada) does NOT use the olive oil, you just toss the breaksticks in the cheese mixture. I've never used the salt. Gruyere is a bit pricey, but worth it. I've also made them with just parmesan and they are very good that way as well.

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Beaner #2 November 16, 2008

Great way to make a regular old breadstick a lot more delicious!

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DoubleA's Mom April 17, 2008

I love the flavor of these and the fact that they are quick and easy.

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Pumpkie April 12, 2005
Cheese and Rosemary Breadsticks